Vegetable and Mushroom Quiche


Pie crust (can be homemade or storebought, keep refrigerated)
6 oz jar artichoke hearts, drained (reserve 2 Tbsp of the marinade from the artichokes)
1 small zucchini
1 small onion
1/2 red bell pepper
1 Cup Chanterelle Mushrooms, rehydrated
4 medium eggs
1 Cup half and half
1/2 Cup milk
1/2 tsp Kosher Salt
1/2 tsp Black Pepper, Fine Ground
1 Cup Monterey Jack cheese, grated/shredded
1/2 tsp Oregano, Mediterranean
1/2 tsp Fines Herbs Blend

While the mushrooms are rehydrating, chop the zucchini into one-inch cubes and dice the onion and red bell pepper.  Pour the reserved marinade into a small pan, and sauté the vegetables and mushrooms over medium heat until the onions just begin to brown, about 5 minutes.

Preheat oven to 425°F. Line a tart pan* or deep-dish pie pan with the pre-made pie crust. Layer the sauteed vegetable mix in the crust. Sprinkle with grated cheese.

In a medium bowl, whisk together the eggs, half and half, milk, salt, and pepper. Pour this mixture over the vegetables and cheese. Sprinkle with Oregano and Fines Herbs.

Bake quiche in preheated oven for 15 minutes. Reduce temperature to 350°F and bake an additional 20 minutes, or until eggs are set, not runny. Remove quiche from oven and allow to cool on a cooling rack for 15 minutes before serving.

*If you are using a tart pan remember to place it on a rimmed cookie sheet before baking. There may be some run over and a pan will be much easier to clean than the floor of your oven!